LA CHULA TACOS AND TEQUILA

Observed that two handwashing sinks did not have paper towels accessible for drying.// Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: The person in charge supplied the handwashing sinks with paper towels.//

Observed two large containers of raw prepped chicken in the walk-in cooler as well as prepped chicken floutas and pico de gallo that were being held longer than four hours at a temperature higher than 41° F. ( See temp chart below)// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The raw prepped chicken, chicken floutas, and pico de gallo were discarded.//

Observed that the facility did not have a written consumer notification posted within public view.// 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)

Observed multiple containers of food ( Pepper, Oregano, cinnamon, brown sugar, pinto beans, black beans, sour cream and dried chili peppers) that were not labeled with the common food name.// Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: The person in charge labeled all the food containers with the common food name.//

Observed that single use cups were being used in food containers for continuous dispensing.// Single-service and single-use articles may not be reused. (C) Corrective Actions: All single use items were removed from the food containers. Facility will purchase scoops or only use single use items one time for dispensing.//

Observed that the facility did not have any testing strips for the chlorine sanitizer.// A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

2-2A: .03(2)(o)PIC cannot demonstrate in a verifiable manner that employees are aware of health policy. ***2nd consecutive violation of the same code provision. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: All employees read and signed employee health agreement.

2-2D: .06(2)(o)Observed items being stored in all three hand sinks within facility. (ex. chemicals, drinks, rags) A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: All items were removed from all hand sinks. Sinks were cleaned and sanitized.

6-2: .04(6)(g)Observed all TCS items within facility being marked for 8 day holds. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date by which the food shall be consumed, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened shall be counted as Day 1. Date marking by the food service establishment may not exceed a manufacturer's use by date if the manufacturer determined the use-by date based on food safety. (Pf) Corrective Actions: All items were redated to reflect 7 day holds.